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This hearty lemon sweet roll recipe brings sunshine to your breakfast table. I've been making these bright, zesty rolls for years as a refreshing alternative to traditional cinnamon rolls, and they never fail to brighten even the gloomiest morning.
I first created these lemon rolls during a dreary winter weekend when my family needed something cheerful. The bright citrus aroma filled our home, and now these rolls are requested for every special breakfast and holiday morning.
Ingredients
- Whole milk: The slightly higher fat content creates a more tender dough texture that stays soft longer
- Instant yeast: Provides reliable rising without proofing first for quicker preparation
- Egg: Adds richness and structure to the dough
- Granulated sugar: Balances the tartness of lemon while feeding the yeast
- Lemon zest: The oils in the zest provide intense flavor throughout the dough
- Unsalted butter: Creates richness in both dough and filling
- Bread flour: Higher protein content develops better gluten structure for perfectly fluffy rolls
- Cream cheese: Adds tanginess and creamy texture to the glaze
- Powdered sugar: Dissolves smoothly for a silky glaze consistency
Step-by-Step Instructions
- Mix the dough base:
- Combine lukewarm milk, yeast, egg, sugar, lemon zest, butter, and salt in your stand mixer bowl. The milk should feel just warm to touch at 110°F. This temperature activates the yeast without killing it. Whisk by hand until foamy, which indicates your yeast is alive and working properly.
- Develop the dough:
- Add flour gradually and knead with a dough hook for 3 minutes. The dough should feel slightly tacky but not sticky enough to cling to your finger when touched. This texture ensures rolls that are tender but still structured enough to hold their shape.
- First rise:
- Place dough in an oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled in size, about an hour. During this time, the yeast consumes sugars and produces carbon dioxide, creating air pockets that give your rolls their fluffy texture.
- Roll and fill:
- Turn dough onto a lightly floured surface and roll into a 16x12 inch rectangle. Spread softened butter across the entire surface, ensuring it reaches all the way to the edges. Sprinkle with lemon sugar mixture, covering every inch for consistent flavor throughout.
- Shape the rolls:
- Starting with the long edge, roll the dough into a tight log, pinching the seam closed. Cut into 12 equal pieces using a sharp knife. Place them in a buttered baking dish with slight spacing between each roll to allow for expansion.
- Second rise:
- Cover rolls and let rise again until puffy and touching, about 45-60 minutes. This second rise creates additional airiness and helps develop that perfect soft texture.
- Bake to golden perfection:
- Bake at 350°F for 28-30 minutes until golden brown. If they brown too quickly but aren't cooked through, tent with foil to prevent burning while allowing them to finish cooking.
- Glaze while warm:
- Beat cream cheese and butter until smooth, then add powdered sugar, salt, and lemon juice. Pour over warm rolls so the glaze can partially melt into the crevices for maximum flavor in every bite.
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The secret to these rolls is the abundant lemon zest in both the dough and filling. I remember the first time I made them for my mother's birthday brunch. She closed her eyes with the first bite and declared them better than any bakery version she'd ever tried. That moment cemented these rolls as our family's special occasion tradition.
Make-Ahead Magic
These lemon rolls can be prepared up to 48 hours before baking. After arranging the cut rolls in your baking dish, cover tightly and refrigerate. The cold temperature slows yeast activity, creating a pause in the rising process. When ready to bake, simply bring them to room temperature for about an hour, then bake as directed. This make-ahead option is perfect for holiday mornings when you want fresh-baked rolls without the early wake-up.
Perfecting Your Glaze
The cream cheese glaze is where you can truly customize these rolls to your preference. For a thicker, more frosting-like topping, add additional powdered sugar until you reach your desired consistency. If you prefer a thin glaze that seeps into every crevice, add extra lemon juice or a splash of milk. The glaze will set slightly as it cools, so apply it when the rolls are still warm from the oven for maximum absorption into the rolls.
Troubleshooting Tips
If your dough seems too sticky during kneading, resist the urge to add too much additional flour. Just a tablespoon at a time will help achieve the proper consistency without creating dense rolls. Conversely, if your dough feels too dry, a teaspoon of milk worked in gradually will restore the proper texture. The ideal dough feels slightly tacky but pulls away cleanly from the sides of the bowl.
Common Queries
- → How do I get a soft, fluffy roll texture?
Knead the dough well and allow it to rise until doubled in size. Warm milk and the right amount of flour help achieve softness.
- → Can I use all-purpose instead of bread flour?
Yes, both types work. Bread flour yields a fluffier texture, while all-purpose creates slightly denser rolls.
- → What’s the best way to get strong lemon flavor?
Use fresh lemon zest in the dough and filling. Lemon juice in the glaze enhances the bright citrus taste.
- → How should I store leftover rolls?
Keep them in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- → Can these sweet rolls be prepared ahead?
Yes, assemble and refrigerate after the second rise, then bake when needed. They can also be frozen before or after baking.
- → How do I make the glaze thicker or thinner?
For a thicker glaze, add more powdered sugar. For a thinner glaze, mix in a bit of extra lemon juice or milk.